A tasty twist on a classic Cobb Salad. This Lemon Garlic Shrimp Cobb Salad is a complete meal-in-a-bowl recipe. This post includes tips for cooking bacon without a mess and for taking the frustration out of peeling hard-boiled eggs! This shrimp cobb salad recipe is Keto-diet friendly.
This Lemon Garlic Shrimp Cobb Salad recipe is my twist on a classic Cobb Salad. It's a complete meal in a salad with a light, creamy avocado dressing.
Cobb Salad has been a popular restaurant item in North America for decades. It's traditionally made with grilled chicken breast, bacon, tomatoes, hard-boiled eggs, lettuce, blue cheese and avocado.
If you've ever ordered one, you may remember that it's very filling, and if you're like me, you've given up trying to finish it and asked to take half of it home with you.
If I'm eating filling foods like bacon, eggs, cheese and avocado, there's no way I can eat a chicken breast, as well! Substituting a few large shrimp for the chicken breast make this Lemon Garlic Shrimp Cobb Salad a little lighter.
While this seafood Cobb Salad is not a low-calorie meal, it is rich in protein and it's appropriate for a ketogenic diet. If you want a lighter version of a Cobb Salad, this Family Style Greek Cobb Salad may be just what you're looking for. You might also like Chipotle Chicken Cobb Salad with Peaches!
You'll find a complete list of ingredients for the salad, the shrimp marinade and the avocado dressing in the recipe card below. The main ingredients of the salad are:
- blue cheese
- cherry tomatoes
- shrimp or prawns
🔪 Step-by-Step Instructions
- Start by blending the dressing ingredients.
- Next cook the eggs, cool and peel them.
- Then, cook the bacon, drain, pat dry with paper towels, chop in bite-sized pieces and set aside.
- Line a large platter with chopped romaine or other crisp greens.
- Arrange rows of crumbled blue cheese, cherry tomatoes (or chopped tomatoes) sliced hard-boiled eggs, and bacon.
- Quickly cook the shrimp with a little garlic, lemon and white wine, and arrange in a row.
- And lastly, just before serving, slice an avocado into very thin slices and add to the platter. Drizzle it with a little lemon juice to prevent browning.
- Offer Creamy Avocado Dressing on the side and serve!
👍🏼 Helpful Tips for making a Cobb Salad
- I like to serve Cobb Salads on a large platter and let everyone serve themselves.
- Fresh ingredients look appetizing when displayed in rows. Give some thought to arranging them with contrasting colours and textures before you begin. For example, break up the white cheese and the white eggs by adding tomatoes in between.
How to cook bacon in the oven
Have you ever avoided frying bacon on the stove top because you know you'll have a greasy, spattered mess to clean up?
Once I discovered how easy it is to cook bacon in the oven, I've used this method consistently. Place a cooling rack on top of a sheet pan or a baking sheet with sides. Lay the bacon strips on the rack and cook at 400°F. for 10 to 15 minutes, depending on the thickness of the slices. Turn once halfway through cooking time.
Not only does oven baking reduce the mess, the extra rendered fat drips down to the baking sheet away from the bacon. The bacon strips cook evenly, with no overdone or underdone parts.
And if you line the baking sheet with parchment paper before placing the cooling rack on top, clean-up is a breeze!
And if you own an air fryer, frying bacon is even easier!
How to peel hard-boiled eggs (without totally ruining them)
Peeling hard-boiled eggs can be very frustrating. If you're planning to serve devilled eggs, it's important that the eggs aren't full of pock marks! There are more theories about the best way to peel hard-cooked eggs than there are about how the dinosaurs died.
Some say to start the eggs in cold water, others recommend starting them in boiling water. Some maintain that adding vinegar to the water is the key, others insist you add baking soda. A common theory is to use older eggs, not fresh ones. Chill in the fridge before peeling; don't chill, and peel right away.
Some of these methods work, some don't and you'll find more hacks on youtube, professing to be the absolute best way to peel.
I've only found two things that work consistently for me. Place the eggs in a pot of cool water covered by 1 inch of water. Bring to a boil, turn off the heat and let them sit for 12 - 13 minutes. Remove from the pot, place in a bowl of ice water until completely cool, then peel.
Start at the broader end of the egg where there is an air pocket. Crack gently, remove a piece of shell about the size of a quarter, then roll the egg on the countertop to make more tiny cracks.
Using the side of your thumb, not your fingernails, try to separate the thin membrane from the egg white by pushing and nudging with your thumb. Often it will peel off in large pieces.
Getting that membrane to separate from the white seems to be the key, as the shell adheres to the membrane and the two come off together.
However, if you own an Instant Pot, your hard-boiled eggs will turn out perfectly!
Lemon Garlic Shrimp Cobb Salad
- 8 slices bacon, thick cut, nitrate-free
- 4 large eggs, hard-boiled
- 20 cherry tomatoes
- 6 cups romaine or other crisp greens, chopped
- 4 oz blue cheese, crumbled
- 1 avocado, peeled and sliced very thinly
Lemon Garlic Shrimp
- 16 large shrimp or prawns, peeled and deveined
- 1 tsp oil
- 1 tsp butter
- 3 tbsp garlic, finely minced
- 2 tbsp lemon juice
- 2 tbsp dry white wine
- 1 tsp chili flakes
Creamy Avocado Dressing
- 1 avocado
- ¼ cup apple cider vinegar, or white wine vinegar
- ¼ cup lemon juice, freshly squeezed
- ¾ cup olive oil, extra virgin
- salt and pepper, to taste
- Prepare Creamy Avocado Dressing. In a blender, combine avocado, apple cider vinegar and lemon juice. Gradually add olive oil and blend until well combined. Season with salt and pepper. Transfer to serving vessel and cover with plastic wrap.
- Prepare the hard-boiled eggs. Place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from heat and let sit in the water for 12 minutes. Transfer to a bowl filled with ice water. Cool completely, then peel.
- Heat oven to 400°F. Line a rimmed baking sheet with parchment paper, place a baking rack on top and lay the strips of bacon on the rack. Cook for 10 - 15 minutes, turning once part way through or until bacon is crispy. Remove from oven and pat dry with paper towel to remove excess fat. Chop into bite-sized pieces.
- To prepare Lemon Garlic Shrimp, heat a skillet over medium-high heat. Add 1 tsp oil and 1 tsp butter. When melted, add 3 tbsp minced garlic. When translucent, add shrimp. Toss with 2 tbsp lemon juice, 2 tbsp white wine and 1 tsp. dried chili flakes. Cook shrimp for 2 minutes, turn and continue cooking for 1 to 2 minutes or just until they are no longer translucent. Remove from heat. Garnish with lemon zest.
- Chop romaine leaves and arrange on a large serving platter (or in individual bowls.) Make rows of crumbled blue cheese, cherry tomatoes, sliced hard-boiled eggs, chopped bacon pieces and Lemon Garlic Shrimp. Add avocado slices and sprinkle with a squeeze of lemon juice to prevent browning.